Spinach and Parmesan Muffins

I’m in the midst of a massive house move. I, alongside everyone else, absolutely hate moving and all the packing up and throwing away which comes with it. I am a bit of a hoarder though, so it’s probably a good thing all this enforced clearing up. This morning was spent going through the kitchen cupboards to find things to pass on to friends or take back to my parents’ house.

I discovered spices which went out of date in 2001 (Meaning they’d been moved from Essex to Bristol then with me around 3 different flats in the North East) and four bags of flour. To try and use up some of this I made these yummy Spinach and Parmesan Muffins from the Good Food Channel website.

My other half has accused me of baking as a way of procrastinating. Unlikely! I followed most of the recipe, but used Lactofree Whole Milk, Doves Farm Gluten Free Flour and substituted rapeseed oil for the sunflower oil as I needed to use it up. So actually, this was a highly effective way to use up products before I move.

The muffins are very tasty (I had three for lunch) and have a slightly odd texture, kind of like a dense yorkshire pudding (without being crunchy). I enjoyed anyhow!

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